Southwestern Chicken Soup

Ingredients:

1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)


Directions:

Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.

Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Black Bean and Rice Stuffed Peppers with Jack Cheese

Ingredients:

1 pound spicy pork sausage
2 3/4 cups water
1 package ZATARAIN'S® Black Beans and Rice
4 large red or green bell peppers, halved and seeded
1 1/2 cups shredded Monterey Jack or Mexican blend cheese


Directions:

1. Break up sausage in medium saucepan. Cook on medium heat 5 minutes or until cooked through. Drain fat; set aside. Add water to same saucepan; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add sausage to rice; mix well.

2. Meanwhile, cook peppers in boiling water in large saucepot 5 minutes or until just tender. Immediately place peppers in large bowl of ice water to cool. Drain well.

3. Preheat oven to 350°F. Place peppers on foil-lined 13x9-inch baking pan. Spoon rice mixture into peppers. Sprinkle evenly with cheese.

4. Bake 10 minutes or until rice mixture is heated through and cheese is melted.

Easy Jambalaya

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained
1 cup water
1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 (12 ounce) package andouille sausage, cut into 1/4-inch slices
1/4 cup chopped fresh parsley (optional)


Directions:

1.Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2.Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3.Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.


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